- lẹmọọn, Peeli - 1 nkan
- suga lulú - 1 gilasi
- iyẹfun - 2 1/4 Ife
- iyo - teaspoons 1/4
- ẹyin ẹyin nla - awọn ege meji
- bota ti yara otutu - 240 Giramu
- ẹyin nla - 1 nkan (glaze)
- wara - 1 Gilasi (kikun)
- suga - 1/2 ago (àgbáye)
- osan, Peeli - 1/2 Awọn ounjẹ (ounjẹ)
- poppy - 1 Gilasi (àgbáye)
- raisins - 1/3 Gilasi (stuffing)
- lẹmọọn, oje - 1/2 Awọn ounjẹ (ounjẹjẹ)
- Cognac - 1/2 aworan. spoons (kikun)
- osan osan - 1/2 st. spoons (kikun)
- bota - 1/2 aworan. spoons (kikun)
- vanilla jade - 1/2 st. spoons (kikun)
1. Mura awọn esufulawa. Mu adọn lemon zest, suga lulú, iyẹfun ati iyọ ninu ekan kan ti onise eroja. Fi bota ti a ṣan ati ẹyin yolks, aruwo. Fi ipari si esufulawa ni ipari ideri ki o si fi sinu firiji fun wakati kan tabi ojiji. Mura awọn kikun. Peeli awọn poppy ni kan kofi grinder. Ooru wara, gaari, peeli osan, apọn ilẹ ati awọn ọti-waini inu kekere kan ti o wa ni alabọde ooru. Cook titi adalu yoo mu, nipa iṣẹju 15. Fi eso omi lemoni, akara oyinbo, ọti osan ati bota, ṣẹ fun iṣẹju meji. Lakotan, fi ohun elo vanilla jade ati illa. Yọ kuro lati ooru ati itura ninu firiji. 2. Fi awọn ipele meji ti iwe-ọti-iwe ṣatunṣe. Gbe jade ni esufulawa 6 mm nipọn ati, nipa lilo molds, ge awọn iyika. 3. Fi kan teaspoon 1/2 ti awọn kikun sinu aarin ti awọn igbimọ kọọkan ki o si so awọn ẹgbẹ lati ṣe ọna onigun mẹta kan. Fi awọn kuki sii lori awọn ohun-ọṣọ ati awọn girisi pẹlu awọn ẹyin ti a lu. 4. Fi awọn trays ni firiji fun iṣẹju 20-30 - eyi yoo ran ẹdọ lati pa awọn apẹrẹ rẹ nigbati o yan. Nibayi, preheat awọn adiro si 175 iwọn. Ṣiṣe awọn kuki naa titi brown brown yoo fun iṣẹju 10 si 15. Jẹ ki o tutu fun wakati 5.
Iṣẹ: 6-8